Eggnog Pound Cake- Day 9 of the 100-Day Countdown to Christmas

I am not a fan of eggnog. However, last Christmas someone had given my grandmother some and we were trying to come up with an idea of how to use it. We decided on cookies (any one who knows my grandmother would know that was no surprise!) The cookies were so good!

So this year when the holiday season approached and eggnog was on the shelves of the grocery stores again, I began racking my brain for another idea. This time I decided on poundcake. I did find a recipe for it and tried it and it was an epic fail. So I decided to try it again, my way. It's similar to the original recipe found here but with my changes.

I have a recipe for a pound cake that is superior but it is rather heavy. I wanted a lighter texture so I decided to stick with the boxed mix. Besides, who doesn't like a little shortcut?!

I am having this as part of my Christmas morning brunch. According to the original recipe it's great toasted!

Eggnog Pound Cake

1- 16 oz. pkg Pound Cake Mix

3/4 C Eggnog

2 eggs

1/2 stick butter, melted

1/2 tsp nutmeg

1/2 tsp vanilla

Preheat oven to 350. Generously grease and flour bundt pan.( I used my pan coating mix found here and it worked super!) Beat cake mix, eggnog, eggs, butter, nutmeg and vanilla in large bowl. Beat at low speed until well mixed then beat on medium speed for 2 mintues. Batter will be thick. Pour into prepared  bundt pan. Bake for 38-43 mintues or until toothpick inserted comes out clean. Remove from oven and let cool in pan for 10 mintues. Invert on to wire rack and cool completely.

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Mocha Bundt Cake- Happy 8th Anniversary, Honey!

I am a day late and a dollar short with this post. Our anniversary is 9/18 but we had a busy weekend so I didn't get around to making the cake until today.

My husband and I were marriend 8 years ago in Gatlinburg, Tennessee in a beautiful log cabin wedding chapel. The service was very small and very intimate, just the way we wanted it. As I told him yesterday, "My dreams would still be dreams if it wasn't for him". Our marriage announcement had a sentiment on it that is still perfect 8  years later: " Your the one I laugh with, live for, dream with and love".

Upon returning home a co-worker of my husband, who happens to also be a very good friend of ours had a reception of-sorts for us. One of the desserts was this Mocha Bundt Cake. We both really enjoyed it and I've made it every year since on our anniversary (except this year, because it's a day late!) Warning, it has alcohol in the cake and in the glaze so it's not one for the kiddos! My son loves to lick the beaters (yes, I allow him. I used to and I'm still alive!) so I try to make this cake when he's not home because he can't lick the beaters and he doesn't understand why.



Mocha Bundt Cake

1 pkg white cake mix (without pudding)

1 pkg instant chocolate pudding

4 eggs

1 C vegetable or canola oil

2/3 C vodka

1/3 C Kahlua

1/4 C water

Glaze:

1/4 C Kahlua

1/4 C powdered sugar

Grease and flour a bundt pan, shaking out excess flour. Combine all cake ingredients and beat with electric mixer or stand mixer for 2 minutes. Pour into prepared bundt pan. Bake in pre-heated 350 degree oven for 40-55 minutes or until toothpick inserted comes out clean. Let cool 5 minutes in the pan, then invert cake onto wire rack. Place cookie sheet under wire rack to catch glaze drippings.

Blend the Kahlua and water until sugar is dissolved and glaze is smooth. Drizze slowly and evenly over warm cake. Use all of the glaze until it is completely soaked into the cake. Let cool, then dust with powdered sugar.

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Shared with these great blog parties: Melt in Your Mouth Monday, Cast Party Wednesday, Fat Camp Friday, Church Supper

Coconut Pound Cake

This is what was baking in my kitchen today and my kitchen smelled fantastic! I found this recipe over at Mommy's Kitchen and liked that it used coconut milk, coconut extract and flaked coconut! Pound Cake typically does taste better the second or third day but I have to admit I couldn't wait and I tried a piece (or two, or three) today and it was delicious!

Coconut Pound Cake

1 C butter, softened
2 1/2 C granulated sugar
6  large eggs, room temp
3 C sifted cake flour (no substitutions)
1 C coconut milk
1 tsp vanilla extract
1 tsp coconut extract
2/3 - 3/4 C  flaked, sweetened coconut

Beat butter until creamy, gradually add sugar. Add eggs one at a time, beating well. Add vanilla and coconut extract and blend. Add flour and coconut milk alternately, beginning and ending with flour. Add shredded coconut. Pour into a greased and floured Bundt cake and bake at 325 for 1 hour and 15 minutes. Let cool in pan about 5minutes then remove and cool completely on a cooling rack.

Shared with these great blogs: Everyday Mom's Meals, Simply Gourmet Photography, Mandy's Recipe Box, The Saturday Evening Post, Lady Behind the Curtain, Lark's Country Heart, It's A Keeper, Something Swanky, Recipe Swap Thursday, Delicious Sweets, A Well-Seasoned Life